Saturday, October 31, 2009

Awards Season Is Still Going Strong


Rabbit, rabbit!

Once again, a fellow blogger whom I admire very much has flattered me with the Kreativ Blogger Award. If you haven't already, please pay The Colors of Indian Cooking a visit. Writer Kathy Gori serves up some delectable dishes, and I learn something new whenever I read her blog.

I'm supposed to tell you seven fun facts about myself, but I have decided not bore you with that part again. I am just an ordinary person (unlike Kathy, who has voiced Hanna-Barbara cartoons!!)

The rules also state that you must pass the award on to seven other bloggers. This, I will do. A lot of great people inhabit the blogging community, and it was difficult to pick just seven last time, so I'm glad I get another chance.

November Edition Nominees (in Alphabetical Order):

These bloggers differ greatly from one another, but each electrifies the blogosphere with passion and creativity. Congrats to them! (If this is your first time receiving the award, please tell us seven interesting facts about yourself and nominate seven other blogs that you are proud to follow.)

Next on the agenda...

Results of the Roasted Salad pictured above? Meh. The vinaigrette was a little weird. I couldn't cut the tartness of the lime without adding more olive oil, and since I had already used olive oil in the roasting process I was hesitant to make a big oily mess of the whole affair.

As always, please feel free to tweak this at home and email me/comment with your results.

Roasted Salad

Ingredients

Roasted Vegetables

3 sweet potatoes, peeled and diced large
1/2 red onion, diced large
2 stalks celery, rinsed and sliced
1/2 tsp. olive oil
1/8 tsp. cinnamon
Pinch ground cloves
Salt 'n' pepper to taste

Sweet Lime Vinaigrette

1 tsp. lime juice
Pinch salt
1 Tbsp. olive oil
1 tsp. honey
Quick dash dijon mustard
1/8 tsp. celery seed
Pinch black pepper

Directions

Heat oven to 425.

Toss the sweet potato, onion, and celery in a mixing bowl with the olive oil, cinnamon, cloves, salt, and pepper. (This seems like a small amount of olive oil, but little fat is needed for roasting.)

Spread the mixture in a baking pan or other oven-proof vessel. If possible, maintain a single layer.

Bake at 425 for 25 minutes.

Go read the next chapter of your book or something.

Remove veggies from the oven. Transfer them to a heat-proof container with a lid that seals. (Do not put the lid on yet.)

While the veggies are cooling, squeeze the lime juice into a small cup or dish and add salt. Let this sit at least ten minutes, then whisk vigorously. Add the rest of the vinaigrette ingredients and whisk again.

Pour the vinaigrette over the veggies and put the lid on. Holding the lid firmly, shake to distribute the vinaigrette. Leave this on the counter and go read another chapter of your book or something.

When the mixture has cooled down enough to refrigerate without compromising your fridge's other contents, shake it one more time and chill for two to forty-eight hours. Shake or stir again before serving. Can be brought to the table chilled, at room temperature, or reheated. Serves 4.

Hope you had a happy Halloween!


Beat the eggs. Whip the cream. Show no mercy.


16 comments:

Laurie Constantino said...

Thanks so much for the award - it is really, really sweet of you!! PS: I enjoyed your post about raw milk - it was quite thought-provoking. I don't drink much milk, but I'm definitely a giant fan of raw milk cheeses. YUM!

Mardi @eatlivetravelwrite said...

What a great looking salad - I love roasted vegetables.

linda said...

the salad is beautiful, not blah! thanks for the award- i have received several of these and have such a backlog of entries awaiting their photos to churn out that i am going to have to just post up a quick entry on it before i forget. again, thanks for the accolade- i'm flattered to be in such good company.

Janis said...

cinnamon and cloves need to come out and cilantro needs to be added to the dressing. Maybe....

penny aka jeroxie said...

LOoks lovely. I need to get more vege into my diet. I like roasted vege with my roast.

Natalie said...

This sounds like it would be so yummy! I love roasted onions so much, especially when they still have a crunch.

MaryMoh said...

Congrats for the award. U surely deserve it. This roasted veg looks very delicious. I love the colour combination too.

Dawn@Cocina Savant said...

this looks tasty! i love roasted veggies especially in a nice fall salad. i'll have to give it a try with the dressing tweeked a little :) thanks!

5 Star Foodie said...

A roasted veggie salad sounds delicious! Congrats on your award!

tspegar said...

you won! you won a bottle of sonoma syrup! congratulations! please be in touch so i can get your info. and send your bottle to you! thanks for entering! foodfinery :)

The Chickenless Chick said...

Thanks for your compliments and suggestions!

Squeaky Gourmet said...

I love roasted veggies! I am wondering how heavy the celery is in the roasted mix?

The Chickenless Chick said...

@Squeaky Gourmet... hmm, not sure I understand the question. If you are asking how many grams of celery to use, I'm sorry but I have no kitchen scale and am terrible at eyeballing that sort of thing.

If you're asking whether the celery was very prominent in the dish, I didn't think so, but you can always reduce it to a single stalk if you feel it may be too much for your taste.

Finally, if you're asking how thinly I sliced the celery, it was very thin. I cannot chew very well, so stringy stuff is a problem and I wanted the celery to be very soft. If you want it crunchier, you can leave it in bigger pieces (up to a centimeter or so, I imagine).

Do any of these answer your question?

wasabi prime said...

Congrats on your award! You deserve it, as you are a resourceful cook who clearly shows masterful skill over your kitchen domain!

Tasty Trix said...

I agree - I think leave out the cinnamon and cloves and instead use rosemary and garlic. That would do it! And I think go with the dressing/

Tasty Trix said...

ps that was supposed to say "i think that would go well with the dressing" not the strange gobbeldygook that posted. sorry!